Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 3 oz diced Pancetta (or smoked bacon lardons)
  • 1 medium Yellow Onion, small dice
  • 2 stalks Celery, small dice
  • 1 large Carrot, small dice
  • 4 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 1 sprig (3-4 inches) Fresh Rosemary
  • 2 large Bay Leaves
  • 2 x 15 oz cans Canned Cannellini Beans, drained and rinsed
  • 6 cups Vegetable or Chicken Stock, low sodium preferred
  • 1 cup Water (or more stock)
  • 1 piece (2 inches) Parmesan Rind (Optional)
  • Salt and Freshly Ground Black Pepper, to taste
  • 6 oz Small Dried Pasta (Ditali, Elbow Macaroni, or Tubetti)
  • 1 Tbsp Fresh Parsley, chopped, for garnish
  • Grated Parmesan Cheese, for serving

Instructions:

  1. Render the Pancetta: Heat the olive oil in the Dutch oven over medium heat. Add the diced pancetta and cook until crisp and the fat is rendered (about 5-7 minutes). Remove the crispy pancetta bits with a slotted spoon and set aside for garnish.
  2. Sauté the Soffritto: Reduce the heat slightly. Add the diced onion, carrot, and celery to the residual fat in the pot. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are very soft and translucent. This slow cooking is non-negotiable for maximum flavour.
  3. Add Aromatics: Stir in the minced garlic and cook for 1 minute until fragrant. Add the tomato paste and cook for 2 minutes, stirring constantly, to deepen its colour and sweetness.
  4. Incorporate Beans and Liquid: Add three-quarters of the rinsed Cannellini beans to the pot (reserve the remaining quarter). Add the stock, the 1 cup of water, the rosemary sprig, the bay leaves, and the Parmesan rind.
  5. Simmer: Bring the mixture to a gentle boil, then reduce the heat, cover partially, and let simmer for 25–30 minutes, allowing the flavours to meld beautifully. Season lightly with salt and pepper.
  6. Thicken the Stew: Remove the rosemary sprig, bay leaves, and Parmesan rind. Use an immersion blender to carefully blend about one-third of the soup mixture until it is smooth and creamy. Alternatively, transfer 2-3 cups of the soup to a standard blender, blend, and return to the pot.
  7. Add Reserved Beans: Stir in the quarter of whole reserved beans. Bring the soup back up to a gentle simmer.
  8. Cook the Pasta: Add the dried small pasta directly into the simmering soup. Cook according to the package directions, subtracting 1 minute from the specified time (e.g., if the package says 9 minutes, cook for 8). Stir frequently during this stage to prevent the pasta from sticking to the bottom of the pot.
  9. Rest and Adjust: Once the pasta is al dente (cooked but still firm), remove the pot from the heat. Let the soup rest for 5 minutes; the pasta will continue to absorb liquid and the stew will thicken further. If the stew is too thick, add a splash of hot water or stock to loosen it up.
  10. Serve: Ladle the Pasta Fagioli into bowls. Garnish immediately with the reserved crispy pancetta, a generous drizzle of good quality extra virgin olive oil, freshly grated Parmesan cheese, and a pinch of chopped fresh parsley.